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Are your meads not turning out right? Does your current batch smell like roadkill? Are you stumped by nutrient dosing? What the hell is a lees stirrer? Is sulfite a bad thing? How do I formulate a recipe? How much honey should I use? Maceration....that just sounds dirty! How long should my fermentation take?

You got questions? GotMead Live has answers! "Ask Oskaar" is a chance for you to bend the ear of one of the most experienced meadmakers around with the questions that are driving you crazy about mead. Pete "Oskaar" Bakulic is the current President of the Mazer Cup International Mead Competition and a regular presenter in the mead courses offered by The Honey and Pollination Center of the Robert Mondavi Institute at the University of California, Davis.

Go to this link to submit your questions and Oskaar will do his best to answer them.

I Don't Do Wine

Alright, I am going out to a very expensive dinner tomorrow, and it has been implied that since I am the 'brewer" I should pick the wine. I don't do wine. However, I like big, fruity, sweeter flavors. In the past I have prefered reds, or even better, fruit wines. Here's their menu. Help? Suggestions?

Alright, I am going out to a very expensive dinner tomorrow, and it has been implied that since I am the 'brewer" I should pick the wine. I don't do wine. However, I like big, fruity, sweeter flavors. In the past I have prefered reds, or even better, fruit wines. Here's their menu. Help? Suggestions?

Can you say "fuck the wine" and go with the Xingu? I've never had it but I was gonna suggest a Mexican dark like Negra Modelo, I'm guessing it'll be similar and should stand up nicely with all the heavy meat.

Go with the Shooting Star Merlot. All of the red choices on their menu are dry, mostly "big and bold" (aka, tannic). But this Merlot is rounder, softer and slightly more fruit-forward than the rest of the offerings on the list.

I'm not saying that you'll like it, but I believe it is the one that would be closest to your taste, given their choices.

When selecting a wine, I usually ask the server for advice. You can tell them what you're looking for and they'll often steer you in the right direction. I do that all the time. They often bring you out a few samples (unless its only offered by the bottle). I'd ask them for a fruit forward Pinor Noir or Zinfandel... something not too spicy. That way, you look like you know what you're doing without actually knowing the wines =)